inspiration—palette—method
Total Active Time: 25 minutes
Cook Time: 20 minutes
Prep: 5 minutes
Ingredients
1 shallot
1/2 - 1 cup water
1/2 - 1 cup white vinegar
1/3 cup Serrano Chiles
1/3 cup Mundu Chilis
1 tbsp Pequin Chilis
1 tbsp olive oil
1 tbsp garlic crystals
1 tsp ginger root
1 tsp whole grain ale mustard
1/2 tsp kosher salt
Method
Prep—
1. Prepare your spice palette board: Measure, chop and grind the following ingredients and place them on a blank slab:
shallot
Serrano Chiles
Mundu Chilis
Pequin Chilis
olive oil
garlic crystals
ginger root
kosher salt
Heat—
1. Toast the chilis: heat a medium skillet on high and add the oil, salt, ginger and shallot. One to two minutes. Next, throw in the chilis, mustard and garlic crystals and lightly toast the ingredients for one minute on medium-high heat. 2. Add 1/2 of the water and vinegar to the skillet and let simmer for thirty seconds before turning the heat on low and allowing for the chilis to rehydrate and soften. Twenty minutes. Remove the mixture from heat and let cool. 3. Using a food processor, grind the chilis together into a paste and add the additional vinegar and water to gain the consistency and acidity to your taste.
4. Bottle the mixture and refrigerate for twenty four hours before serving.
Taste and Enjoy!
Color to the Method—
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